A healthy and tasty one pot dish perfect for all occasions. Soya chunks are rich in fibre, proteins and carbo hydrates.
Ingredients
1. Basmati rice – 2 cups (soak for 30 minutes)
2. Soya chunks – 1 cup
3. Oil – 1 Tbsp
4. Ghee – 1 Tbsp
5. Cumin seeds – 1 tsp
6. Saunf (Fennel seeds) – ½ tsp
7. Tej patta (Bay leaf) or pandan leaf – 1
8. Onion sliced – 2
9. Ginger crushed – 1 Tbsp
10. Garlic crushed – 1 Tbsp
11. Green chillies – 3
12. Tomato chopped – 1 big
13. Turmeric powder – ½ tsp
14. Pepper – ½ tsp
15. Bean chopped – 1 cup
16. Carrot chopped – 1 cup
17. Special masala powder – 1 tsp (already given in this blog)
18. Kashmiri red chilli powder – ½ tsp
19. Coriander leaves – ¼ cup
20. Mint – 2 Tbsp
21. Curd – ½ cup
22. Salt
Preparation
1. Boil enough water with salt and soak the soya chunks for 30 minutes. Squeeze out and wash 2-3 times in fresh water, changing water each time. Squeeze out the water well. Keep aside.
2. Heat 1 Tbsp oil and ½ Tbsp ghee in a pan or cooker. Add cumin seeds, fennel seeds and bay leaf.
3. Add sliced onions. Sauté till onions are slightly brown. Add ginger garlic and slit chillies. Sauté for few seconds.
4. Add tomato and sauté till tomatoes are soft.
5. Reduce the flame. Add salt, turmeric powder, pepper powder, chilli powder and ½ tsp garam masala. Sauté for few seconds.
6. Add coriander leaves, mint leaves, curd. Mix well.
7. Add chopped beans, carrot and soya chunks. Mix well. Cover and cook for 2-3 minutes on medium flame.
8. Add 4cups of water. Let it boil. Add salt if needed.
9. Add soaked and drained rice and ½ tsp garam masala. Let it boil. Cover and cook on medium flame for 15-20 minutes or till done. Remove from flame.
10. Sprinkle ½ Tbsp ghee and keep it covered for some time.
11. Serve hot with raita, pickle, pappad etc.
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